Well, almost anyway. I nearly forgot to take a picture of dinner. What I wound up with is a picture of the last little bit left in the skillet. I almost got there. Better than when I usually remember... when all of it is long since nommed.
Turkey & Stuffing Pot Pie
1 Tbl cooking oil
1/2 cup onion, diced
1/2 cup, bell pepper, diced
1 carrot, diced
2 celery stalks, diced
2 Russet potatoes, peeled and diced
2 cups cooked turkey
3/4 cup water
3/4 cup soymilk
3 Tbl flour
1 tsp Italian seasoning
1 tsp onion powder
Salt & pepper, to taste
1 Tbl nutritional yeast, optional
4 cups stuffing mix, such as Stove Top or Pepperidge Farms
1 cup chicken stock
Pre-heat oven to 425. Heat oil in an oven-safe skillet. Add veggies and cook on medium to medium-high heat until veggies are about halfway tender/cooked. Add turkey to skillet. In a jar with a lid, add water, milk, flour, Italian seasoning, onion powder, salt, pepper and nutritional yeast. Put lid on and shake to stir. Add to skillet. Pour chicken stock into a glass container (microwave-safe) and microwave for a minute or two to warm. Add to stuffing and mix with a fork. Layer stuffing over the top of the skillet. Cook in the oven until hot and bubbly, 20-30 minutes.
NOTE ONE: I used a little less liquid than this and it wasn't enough. It was good but a smidge too dry for a pot pie-type casserole. This amount may still not be enough. It is a 1/2 cup total more than I used (I used 1 cup total). It may very well need to go up to a full 2 cups of liquid.
NOTE TWO: This is a good place to stash those little dredges of freezer veggies or leftover veggies that add up. I added some sugar snap peas to mine that fell into the former category... why does anyone leave 10 peas in a bag in the freezer? Were those extra 10 just TOO MUCH to go ahead and throw in the pot the last time they were out to be cooked?